....and I think it's the best one I've ever produced.
My purchaser went to 6 stores on Saturday looking for Marzipan; he missed it completely at store #3 and found it at Store #6 even though the sales clerk did not know what it was and didn't think they had any anyway. My purchaser doesn't want to be my purchaser anymore. Marzipan is a critical sweet layer of sugared almond paste that lies beneath the final sugary white layer of Royal Icing on this cake.
Ingredients for Royal Icing:
- 4 cups of icing sugar
- 1/2 teaspoon of cream of tartar
- 3 egg whites
Use a rolling pin with a dusting of icing sugar to produce a circle of Marzipan that fits the top of the cake, (see recipe posted 3 Nov.'09); an 8 ounce tube of Marzipan did the trick for me. Place the 'pancake' of flattened Marzipan on the top of the cake. In a large mixing bowl, sift together the icing sugar and cream of tartar. Use an electric mixer to beat in the egg whites; beat for 7 to 10 minutes or until the icing is thick enough to hold its shape. Cover the top and sides of cake with a layer of snowy icing. Use any leftover icing as you would Crazy Glue.
2 comments:
It looks beautiful :) What is on top as the ivy??
It is a plastic holly leaf and holy berries (also plastic) just for decoration.
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